Browsing by Subject "ravitsemussuositukset"
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(2019)Sugar has for a long time been a basic nutritient for humans because of its plaeasurable sweet flavour and high energy content. Today products containing large amounts of sugar are mostly consumed for pleasure. Food has a wide scope of meaning. It can be seen as a necessity, nutritients as a fuel for human, individual expression of freedom of choice, food as cultural phenomenon and representative of one’s values and status in society, and as a pleasure. The mechanisms for choosing food are often subconcious and they’re related to time and culture. 1900’s was the era of development of nutritional guidelines in Finland. On the first half of the century, focus was in securing sufficient nutrition for people. Later, due to rapid rise in standard of living, consumption of sugar increased in Finland and was seen as a risk for public health from the late 1960’s onwards. After social debate, limitations and recommendations for consumption of sugar were applied. Aim of this study is to examine the image of sugar in advisory material and advertising aimed at consumers over seven decades. Changes to importance and meaning of sugar, related to dietary recommendations and trends in discussion about nutrition, are addressed. Material of this study includes 15 printed advisory or marketing leaflets and one short film, all produced in between 1930 and 1994 by marketing and public relations department of Suomen Sokeri Oy. This study shows that the full scope of meanings of food, as well as changes of meaning of sugar, related to increased standard of living, can be found in the examined material. As a result the study material can be divided thematically into four parts: Sugar purely as a source for energy in 1930’s-1940’s.; Delicious and useful in 1950’s-1960’s; Useful and natural in 1970’s- 1980’s; new and easy in 1990’s. Nutritional guidelines recommending limitations to consumption of sugar had an effect to the content and presentation of advisory and mar-keting material produced by Suomen sokeri Oy. Despite of those chanches, preservation was still suggested as the most important use of sugar.
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(2024)National nutrition and food recommendations seek to shape the nutritional habits and eating behaviors of the Finnish population. National nutrition recommendations also serve as the basis for separately composed food recommendations targeting specific population groups. Thus, the national recommendations also provide the groundwork for the school meal recommendation, first published in 2008 and later updated and expanded in 2017. This study examines the perspectives emphasized by nutrition experts regarding national nutrition recommendations and school meals. The study also explores experts' views on plant-based food in the context of school meals and nutrition recommendations, as well as their perceptions of the animal perspective and animal ethical dimensions as part of nutrition recommendations. Previous research on the transition to plant-based eating in school meals is limited. Hence, this study also aims to provoke discussion on expanding perspectives regarding school meals and the potential of plant-based eating in an educational setting. Participants of the study included five nutrition experts extensively involved in the work of nutrition recommendations, four of whom are members of the National Nutrition Council, a governmental body in charge of publishing national nutrition recommendations. The study data was produced through semi-structured thematic interviews and analyzed thematically using qualitative content analysis. Interpretation of the data was based on the theoretical framework of the study, which drew on posthumanist thinking. The theoretical framework also included interpretations of the moral status of animals, relationships between children and animals, and the ecological commitment of education. According to the study, the experts highlighted research-based, independence, national context, and educational perspectives regarding nutrition recommendations and school meals. The experts considered the increasing emphasis on plant-based foods important both in school meals and in Finnish nutrition overall. However, they were skeptical about basing school meals entirely on plant-based foods, citing nutritional and cultural challenges. According to the study, the experts placed trust on the justness of Finnish animal production and largely viewed animal ethics as a separate perspective from nutrition recommendations.
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(2019)Aims. The goal of this study was to examine knowledge, attitudes and practical experiences about nutritional recommendations of pregnant mothers. The study was targeted at women who were expecting their first child. The study was motivated by public discussion as well as earlier studies of how dietary nutrition may affect the health over many generations. Key Research Questions were: 1. How are the first-time mothers with different socio-demographic backgrounds experiencing nutritional recommendations and information? 2. How do different first-time mothers reconcile practical recommendations in their diet and what changes are being made in the diet? 3. Which are the challenges of eating during pregnancy as a single phase of life cycle? Methods. The research was carried out in 2018 using a quantitative research method and using a network inquiry linked to a baby-themed group in social media. 287 women answered to the inquiry. The material was analyzed using IBM SPSS Statistics program. The most important frequencies were examined and the cross-tabulation and the non-parametric Kruskal-Wallis test were used in the analysis. Additionally, Chi-square test and independent samples t-test were used. Results and conclusions. Following the recommendations was mostly seen as easy. Those younger than 25 years of age experienced the recommendations easier. Respondents for whom compliance with the recommendations was difficult felt that the recommendations were too strict and that guidelines in different sources of information were conflicting. One third of the respondents had failed to comply with the recommendations on an occasional basis. This was mostly the result of situations where the content of the food available could not be affected. In addition, there was a discrepancy between the knowledge of the recommendations and the practical applicability of the recommendations: the respondent could experience knowing and following the recommendations, but in practice lack of knowledge could lead to deviating from the recommendations.
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